Mulled Wine Venison Stew
Serves 15
Ingredients
- F 151116 Kezie Venison Diced (x1.2)
- A 33686 Sysco Classic Garlic Powder (1 tsp)
- A 134288 Sysco Classic Rosemary (1 tsp)
- A 33595 Sysco Classic Thyme (1 tsp)
- C 119100 Chef William Juniper Berries (1 tsp)
- A 470829 KTC Vegetable Oil
- A 149062 Sysco Classic Double Concentrated Tomato Purée Tube (60g)
- C 450694 Carrots (500g)
- C 10228 Celery (500g)
- A 148780 Harvest Fruits Mulled Wine 5% (1.5ml)
- A 6444 Oxo Beef Stock Cubes (x2)
- C 124656 Mushroom Paris Brown Chestnut (500g)
Recipe
Preparation:
- Marinade the venison in the garlic powder, thyme, rosemary and juniper berries
- Peel and dice the celery.
- Peel and dice the carrots.
- Halve the mushrooms.
- Make up stock as per packet instructions.
Method:
- Heat the oil in a over a medium heat.
- Add the carrots and celery and cook for 3-5 mins, then add the venison to the pan.
- Add the wine and tomato puree and bring to a boil.
- Add the stock and reduce the heat to low.
- Cover pan and leave to cook for approximately 2 hours, until the meat is tender, stirring occasionally.
- Add the mushrooms and allow them to cook our for 15-20 minutes.
- If the sauce seems too runny, increase the heat and reduce the liquid or thicken with some gravy granules.
